How to make it
Season the Beef shin with salt and ground black pepper.
Heat a wok or pan over high heat, add a tablespoon of rapeseed oil and sear and brown the beef shin pieces all over. Set the beef aside.
Reduce the heat to medium and add another tablespoon of rapeseed oil, and add the onions and fry until translucent, add the garlic, ginger, celery and carrots and cook for 3 minutes. Add the chilli bean sauce, season with double deluxe soy sauce, dark soy sauce, oyster sauce, shaoxing rice wine or dry sherry. Add the stock and the bay leaf and star anise. Add the beef back to the wok/pan. Put the lid on and cook on a medium-low heat for 90 minutes.
Remove meat and slice up, take the sauce and reduce further to thicken.
In a boiling pot add the fresh pasta, cook to packet instructions, then bring the pasta to the wok/pan and stir together well.
Top with coriander stems, coriander leaves and some fresh chillies.